For the Topping

• 4 slices white sandwich bread, torn into quarters
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cups canned fried onions (about 6 ounces)

For the Beans

• Salt
• 2 pounds green beans, trimmed and cut into 2-inch pieces
• 1/2 ounce dried porcini mushrooms
• 6 tablespoons unsalted butter
• 1 medium onion, minced
• 3 medium garlic cloves, minced
• 12 ounces white button mushrooms, cleaned, sliced 1/4-inch thick
• 12 ounces cremini mushrooms, cleaned, sliced 1/4-inch thick
• 2 tablespoons fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 tablespoons all purpose flour
• 1 cup chicken broth
• 2 cups heavy cream

Modern Green Bean Casserole

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• 8 to 12 ounces bacon, cubed
• 1 large onion, cut in slivers
• 2 tablespoons garlic, minced
• Creole seasoning to taste
• 2 cups water or chicken broth
• 4 lbs greens (mustard, collard, kale, dandelion or a mixture), washed, stemmed and torn
• vinegar, such as cider, cane, sherry or malt, for serving

Smothered Greens with Bacon

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• 2 cups milk
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup yellow cornmeal
• 2/3 cup sour cream
• 4 eggs
• 1 1/2 cups shredded cheddar cheese, or your choice
• 4 green onions, green and pale green parts only, chopped

Basic Spoon Bread

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• 1 lb Brussels sprouts, cut in half
• 1 tablespoon Pancetta, diced
• 1 tablespoon olive oil
• 1/2 cup almonds, slivered
• 1/2 cup dried cranberries
• Parmesan cheese, grated to taste
• pinch chives, finely chopped
• 2 tablespoons honey mustard dressing (available at grocery)

Brussels Sprouts with Pancetta

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• 3/4 Cup melted unsalted butter
• 2 Pound cornbread
• 5 Tablespoon unsalted butter
• 2 Cup chopped onions
• 1 1/2 Cup chopped celery
• 2 Cloves garlic finely minced
• 6 Ounce finely diced country ham, the saltier the better
• 2 Tablespoon fresh sage
• 2 Teaspoon fresh thyme
• 1 1/2 Teaspoon sea salt
• 1 Teaspoon black pepper
• 1/2 Teaspoon nutmeg
• About 18 - 20 fresh shucked oysters, rough chopped
• Liquid from the oysters
• 1 Cup chicken broth
• 3/4 Cup milk
• 3 Large eggs, lightly beaten
• A few more teaspoons of butter
• 15 roasted chestnuts, peeled and rough chopped

Cornbread Oyster Stuffing

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• 1 lemon
• 4 slices thick-cut bacon cut crosswise into 1/2" strips
• 1/4 teaspoon red pepper flakes, or to taste
• 2 teaspoons chopped fresh rosemary
• 2 cloves garlic, minced
• 2 15-oz cans white beans, drained and rinsed
• 1 cup chicken broth (low or no sodium)
• 2 roasted red peppers, diced (jarred is fine)
• 1 tablespoon olive oil
• Salt and pepper to taste

White Beans with Lemon, Roasted Peppers, and Bacon

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• 3 cups peeled, cooked, and mashed sweet potato
• 1 cup sugar
• 1/3 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream (half and half or whole milk may be substituted)

Topping

• 1 cup brown sugar
• 1 cup walnuts, chopped (chopped pecans may be substituted)
• 1/3 cup all-purpose flour
• 3 tablespoons butter, melted

Sweet Potato Casserole With Walnut Topping

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• 1 cup small dried beans such as cowpeas or black-eyes
• 5 to 6 cups water
• 1 dried hot pepper (optional)
• 1 smoked ham hock
• 1 medium onion, chopped (about ¾ cup)
• 1 cup long-grain white rice

Hoppin' John

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• 3 large sweet potatoes or yams
• 6 slices canned pineapple
• 1/2 stick butter
• 1/2 cup brown sugar
• 1/2 cup sherry
• 1/4 teaspoon of salt and ground pepper
• dash of ground cinnamon (optional)

Note: This image shows chunked pineapple and sweet potato instead of slices as recipe calls for. Results should taste same.

Sherry Glazed Sweet Potato

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• 2 lbs green beans, cooked
• 1 cup Cheddar cheese, shredded
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 pint heavy cream

Cheesy Green Beans

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